Epicurean Experts Converge at The Chef’s Table at Hyatt Regency Orlando

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When life is full of so many exhausting little decisions, nothing is more relaxing than letting someone else take the reigns, especially at dinner. And when that dinner is at a tricked-out resort and includes multiple courses and thoughtful drink pairings? The only decision you need to make is whether or not to pack your swimsuit and indulge in an overnight stay.

After a year-long hiatus during the hotel’s makeover, The Chef’s Table has returned to the Hyatt Regency Orlando with a series of decadent dining events planned for the coming year, each focusing on a different wine region, craft beer, or spirit. Spring’s event took place at Urban Tide on April 24, and Chef Jared Gross worked with Pascual Toso, one of the most revered winemakers in Argentina, to create a menu that showcased that country’s many unique wines to perfection.

After a flute of Toso Brut Sparkling Chardonnay and an amuse of Florida grouper ceviche, guests sat down at large tables near the bar (pictured above) of Urban Tide’s open, contemporary dining room to share a toast with the chef. A representative from Pascual Toso was on hand to share tasting notes about the wine paired with each course as well as the history of winemaking in Argentina, which produces far more than the Malbecs that most Americans favor.

The evening’s menu included a seared diver scallop with brown butter, Maine lobster risotto and blood orange with a 2012 Chardonnay; linguiça sausage croquettes and gribeche (a cold, creamy sauce that is a French classic) flecked with braised rabbit, paired with a 2012 Malbec Reserve; bison filet with wild mushroom cannelloni and smoked tomato butter, and a 2010 Pedregal; and a chocolate hazelnut tart with burnt honey ice cream and spring berries alongside the evening’s final glass, a 2010 Alta Syrah. The evening was $80 per person plus tax and tip.

Scallops and Chardonnay: classic for a reason.

Scallops and Chardonnay: classic for a reason.

The next event at The Chef’s Table will be a beer dinner during Summer Sensation, the hotel’s first ever concert and Memorial Day weekend celebration. On May 23, Chef de Cuisine Will Walters of Fiorenzo Italian Steakhouse will create an Italian-American cookout paired with the best brews. Call (407) 345-4570 for dinner reservations and information.

 

 

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